Problems faced by managers in the hotel and catering industry

This survey shows that managers in the U.K. hotel and catering industry rank the importance of problems faced by managers differently from managers in other industries, and that managers in different sectors of the hotel and catering industry also rank their problems differently from each other. The problems revealed are open to wide variations of meaning and a further survey is planned.     

Hotel and catering economics: a new approach

The paper suggests that economics within hotel and catering education is at a watershed. It is right to examine closely why economics should be included in hotel and catering education and to discuss the possibility of alternative or complementary approaches. Certain problems with present economics teaching are examined and more attention, it is argued, should be given to the recent developments in economics especially the analysis of business behaviour and the overlap between economics, decision sciences and management in the areas of control, planning and decision making. The possibility of integration remains an exciting one both for teaching and research.     

Economic aspects of hotel and catering industry changes

Changes in the hotel and catering industry are analysed within the context of technical change and economic growth in the economy. The implications of economic growth for the industry depend on the causes of economic growth and the disposition of increased output through the changing pattern of demand. Increasing relative demands on the service sector will lead to increasingly capital-intensive and standardised production away from the point of service. The greater flow of market goods relative to household time resources causes adjustments in household activities, with more market-oriented consumption. In the restaurant sector, less on-site more off-site large-scale production will necessitate a new approach to the organisation of labour. There will be a continuing upgrading of consumer demands. The development of pub catering is seen as just one aspect of this. The hotel sector will face increasing competition from self-catering accommodation facilities, and customers will rely less on the catering facilities provided.     

乡村"流动饭店"的业态类型、流动规律及流向动因分析

通过分析传统饭店餐饮业在满足乡村农家节事活动选择取向上发生的变革,本文研究了流动饭店这一新型餐饮业态的内涵,考察了相关文献,论述了"流动饭店"的业态类型、特点、流向规律和流向动因,提出了如何建立乡村"流动饭店"科学发展的保障机制.     

Investigating the whole picture: Comparing the effects of Airbnb supply and hotel supply on hotel performance across the United States

This study examines and compares the extent to which Airbnb and hotel supply affect key hotel performance measures in the United States. The results show that although both Airbnb and hotel supply adversely affect hotel revenues (i.e., RevPAR), the magnitude of the impact of hotel supply on RevPAR is much larger than that of Airbnb. Airbnb adversely affects hotel room prices (i.e., ADR), however; it does not affect occupancy rates (i.e., OCC). Yet, increasing hotel supply negatively affects OCC but not ADR. The results from the state-level analyses further showed that the negative effects of Airbnb and hotel supply on RevPAR, ADR and OCC persist only in states with high hotel supply. Analyzing the joint effects of Airbnb and hotel supply on hotel performance in a manner that is both geographically-comprehensive and spatially-meaningful, this study provides a more complete and nuanced understanding on the economic dynamics of the accommodation industry.     

The effects of SARS on the Korean hotel industry and measures to overcome the crisis: A case study of six Korean five-star hotels

The major objectives of this study were: (1) to discuss the impact of the SARS outbreak on the Korean hotel industry; (2) to explore how the crisis management contingency concept was implemented by the Korean hotel industry during this crisis; (3) to examine what the implications are for managers in the hotel industry. Results of this study indicate that the SARS outbreak had an adverse impact on the Korean hotel industry. During the six months affected by the SARS outbreak, the Korean hotel industry tried to minimize operating costs and offered employees education programs concerning health awareness, training and operating new hygiene equipment. This study is expected to provide lessons from the experience of the Korean hotel industry during the SARS-affected period.     

On-Job Training—A Critical Human Resources Challenge in China's Hotel Industry

Abstract

The strategic role of human resources function in China's hotel industry is more important than ever before. An increasing number of hotels begin to recognize its significance of such role in sustaining growth in the competitive hotel marketplace. This study focuses on the on-job training aspect of the human resources by first identifying the major problems faced by the industry. The underlying factors of the problems are then investigated; and possible solutions are recommended. The discussion is in the context of five stakeholders in the on-job training function of China's hotel industry. They include hotel employees, hotel management, government agencies, universities, and non-university training institutions.     

Sales skills in the hospitality industry

Two surveys were conducted with the intention of increasing insight into the nature of sales in today's hospitality industry. One hundred U.S. hotel sales and marketing managers were surveyed about attitudes within the hotel sales community regarding training, salesmanship, qualities of effective salespeople, and related issues. Also, the training directors of fifteen hotel companies were interviewed concerning their training programs for entry-level salespeople. Presentation of the results of these surveys is preceded by commentary from the literature and from selected hotel sales executives regarding the unique nature of sales in the hospitality industry.     

Market segmentation in hotels: a move up-market with the ‘club’ concept

The market for hotel services is segmented into identifiable and quantifiable groups. Some parts of the hotel and catering industry are beginning to cater for different market segments within single establishments by means of the introduction of different classes of accommodation. This trend raises questions about the level of segmentation which is possible, and profitable.     

Assessment of Current Training Program and Its Effectiveness in Hotels of Bhutan

The increasing number of tourist in Bhutan demands for more high-quality hotels to provide better services to guests. The objectives of the study are, (1) to assess the current training provided to the hotel employees; (2) to evaluate the training gap concerning training design and; (3) to examine relationship between the training factors affecting the training effectiveness in Bhutanese hotel industry. Findings showed mismatch of training provided to employees resulting in poor quality of service. Negative score was found between the importance and satisfaction level of hotel employees on contents of training design. However the results showed positive relationship between the training factors and training effectiveness, work environment has strong influence.     

Some social and historical perspectives on unionization in the U.K. hotel industry

The subject here is the relationship between hotel workers and trade unionism in Great Britain. The essay uses a historical and sociological perspective to explore three principal themes; these are, that historically hotel workers have been isolated from the mainstream of the labour movement; that the hotel work situation deters unionism by engendering close proximity with guests and management and finally that established unionism itself has a production orientation which is not easily compatible with the hotel worker's ethos or self-identity. The background to these arguments is the development of the British hotel industry with particular emphasis on evolution of hotel work from domestic service during the period 1890–1911. The conclusion drawn is that these themes are an explanation in part for the low union density in the U.K. hotel industry.     

The nexus between sustainable practices in hotels and future Gen Y hospitality students’ career path decisions

This study explored tertiary hospitality students’ attitudes and overall perceptions about green and sustainable practices; and how these may impact their future career paths in the hotel industry. A thematic analysis with data from 12 semi-structured interviews with students in a hotel management school in Australia was used to identify patterns and interpretive themes. Results revealed positive attitudes among Generation Y hospitality students towards working in a green and sustainable hotel environment. Implications highlight the need for sustainability education in the curriculum of tertiary education providers and strong emphasis on sustainability practices in employee training programs. The results also suggest possible impacts of sustainability practices in recruiting and hiring in the hospitality industry and how this may affect future hospitality employees and leaders.     

酒店业与物管业的管理模式比较及其联盟业态创新

文章比较了酒店业与物管业在管理模式上的异同.文章认为,酒店业与物管业同属服务行业,两者在产品本质、服务内容、管理方法和文化特质上具有相通性,这为两个行业的战略联盟提供了内在基础.文章据此分析了两个行业的战略联盟形式,及其所带来的业态创新发展,并对联盟的运作提出了具体的管理措施.     

The migrant contribution to the British hotel industry

The contribution of migrants to the British hotel industry is elucidated and discussed. Different cultural backgrounds amongst migrants encourage new approaches to the solution of hotel operating problems. The determination and innovative drive of migrants has had a number of beneficial effects.     

Women in hotel and catering management in the U.K.

Traditionally management has been a function dominated by males in society but currently, due to a number of changes in the environment, many more women are entering into this area. It is envisaged that this trend will continue in the future. The paper commences with a review of the literature examining the background of the issue, and proceeds to highlight some of the reasons contributing to female under-representation in management. The paper concludes by proposing a strategy towards rectifying the balance in the hotel and catering industry.     

Abolition of wages councils and the introduction of a national minimum wage with particular reference to British hotels

This paper compares and contrasts the initial impact of the abolition of wages councils in 1993 on pay policy, pay practice and pay structures in small proprietor-run and group-owned hotels. The broad implications of abolition and labour market deregulation within the hotel sector are also considered. Finally, there is a brief discussion about the prospect of reregulation in 1998 in the form of a National Minimum Wage, a measure which has won an increasing level of support from employers across the hospitality industry.     

Skills and Competencies Needed for the Hong Kong Hotel Industry

ABSTRACT

The tourism industry is one of the main sources of income to Hong Kong. If qualified employees provide better service, Hong Kong can potentially attract even more visitors. The training of new recruits and existing staff is therefore vital, but views on the value and the type of training vary amongst the stakeholders. This study of the views of hotel human resources managers revealed that they considered that people who were interested in developing their career in the hospitality industry must be prepared to start at the bottom. The hotel human resources managers strongly believe that employees must have a positive service-mind and commitment to the industry with a certain degree of working experience. Employers perceived these were important components to success for every member of staff, rather than having a good educational background. Such qualifications will raise the status of the hotel industry in general and enhance the status of the service providers as professionals.     

基于灰色关联分析的入境旅游服务质量满意度研究

入境旅游是中国旅游业发展的一个重要组成部分,入境旅游者对于服务质量的满意程度是衡量旅游业发展的一个重要标准。本文针对这一问题进行了深入研究,首先在游客满意度研究分析的基础上,提出了入境旅游服务质量满意度的研究方法,并选取了评价指标;然后运用灰色关联分析法,从宾馆饭店、餐饮、交通、娱乐、购物、导游服务、邮电通讯7个方面对入境旅游服务质量满意度进行了测度;最后对测度结果进行了分析总结,提出了我国各地区朱来入境旅游服务的发展方向。     

The Impact of Employee Training on Job Satisfaction and Intention to Stay in the Hotel Industry

ABSTRACT

Training has been found to link with improving job satisfaction and employee intention to stay. The purposes of this research were to investigate the expectations and perceptions of training quality between hotel managers and employees, and to suggest implications for improving training quality and increasing training satisfaction, job satisfaction, and intention to stay among employees in the hotel industry. The conceptual model of this study was developed based on SERVQUAL and the ServiceProfit Chain model. T-test showed that employees perceived low training quality, which suggested employees were not satisfied with training quality and that training quality needed improvement. Results of regression analysis showed that training was positively related to training satisfaction and job satisfaction. Job satisfaction led positively to intention to stay. The indirect effect of training quality on intention to stay was mediated by job satisfaction. This study suggests more understanding of the importance of training quality and its consequences, and to pay more attention to employee training.